Step 1

Dice the eggplant into cubes and sprinkle generously with salt. Leave for 15-20 minutes. This removes some of the bitterness from the eggplant and draws out the moisture so that the vegetable doesn't need as much oil to fry in.

Step 2

Add 4 tablespoons of olive oil to a large, deep frying pan or a casserole dish and heat over medium heat. Add the onions, chilli and diced peppers. Cook over medium heat for 12-14 minutes until well softened. Then, add the garlic, tomatoes, salt and sugar or honey and cook for 10 minutes covered with a lid, stirring a couple of times. In the meantime, dice the zucchini and set them aside.

Step 3

Rinse the eggplant under water and pat dry slightly with the kitchen towel. In a separate frying pan, add 2-3 tablespoons of olive oil and heat over medium-high heat. Add the eggplant and cook for 4-5 minutes, stirring halfway, until slightly browned off.

Step 4

Remove the eggplant and add a little more olive oil. Add the zucchini and cook for 4-5 minutes as well, stirring a couple of times.

Step 5

Finally, add the pre-fried eggplant and zucchini to the pot with the tomato mixture and stir through. Cook together for 25 minutes over medium-low heat, covered with a lid. Stir a few times.

Step 6

Let it sit for 5 minutes after cooking before serving. You may garnish pisto with fresh parsley, basil or coriander if you wish.